Frybread, made with lard

Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.

Items marked as significant are used to estimate the microbiome impact of the food.

mg per 100 grams	Priority	Nutrient
43290	-	Starch
33110	-	Water
10140	-	Total lipid (fat)
8380	-	Protein
3258	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2360	-	ASH, TOTAL
2105	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1700	-	Fiber, total dietary
1540	-	Sugars, total
1250	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1220	-	Maltose
1211	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
671	-	Sodium, Na
220	-	Sucrose
165	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
165	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
112	-	Phosphorus, P
90	-	Glucose (dextrose)
75	-	Potassium, K
75	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
61	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
56	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
52	-	Calcium, Ca
21	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
20	-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
20	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
19	-	Magnesium, Mg
19	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
10	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
4.335	-	Niacin
4	-	Cholesterol
3.43	-	Iron, Fe
0.59	-	Tocopherol, gamma
0.531	-	Thiamin
0.47	-	Zinc, Zn
0.405	-	Manganese, Mn
0.264	-	Riboflavin
0.12	-	Tocopherol, delta
0.112	-	Folic acid
0.096	-	Copper, Cu
0.09	-	Vitamin E (alpha-tocopherol)
0.068	-	Vitamin B-6
0.03	-	Tocopherol, beta
0.0065	-	Selenium, Se